Ingredients 1 cup oats dry roasted 1/2 cup semolina dry roasted 1 sprig Curry Leaves 1 onion sliced 2 Green chilies 1 carrots peeled and chopped into small cubes 1 Potato peeled and chopped into small cubes 1 capsicum chopped into small pieces 1 tomato finely chopped 1 tsp ginger garlic paste 1" cinnamon stick 1 green cardamom 1/4 tsp Garam masala powder 2 tbsps fresh coriander leaves finely chopped 1 tbsp Oil 1 1/2 tbsps ghee 1 tbsp Lemon juice Instructions Heat a tbsp of ghee and oil in a heavy bottomed vessel. Add the cinnamon stick, cardamom and clove. Allow them to sizzle and add the curry leaves, green chilies and sliced onions. Saute for 4 minutes. Add ginger garlic paste and saute for another 4 mts. Add chopped carrots, potatoes and capsicum and saute on medium flame for 5 mts. Reduce flame, place lid and cook for 7 minutes. Add chopped tomatoes and cook for 5 mts. Add salt and garam masala and mix. Add 3 cups of water and bring to a boil. Reduce flame and slowly add the roasted semolina while constantly mixing. Keep mixing on low to medium flame for 3 minutes. Add the oats at this stage and half a tbsp of ghee and mix. Cook on low flame for 3 minutes. Turn off heat. Add lemon juice and mix. Remove onto a serving bowl and garnish with fresh coriander leaves.
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